Published November 1, 2005
English trifle—a layered dessert of spongy cake, cool custard, and a fruity sauce—offers a little something for everyone. But a traditional trifle takes hours to make. Here, a ceramic platter holds all the ingredients for a much quicker version: leftover cranberry sauce, store-bought pound cake, and a quick custard made by mixing vanilla ice cream with heavy cream. Photograph by Romulo Yanes for the November 2005 Gourmet.
Photo licensed from the Condé Nast Collection, home of The New Yorker, Vogue, Vanity Fair and other popular brands. Find this and other artwork at the Condé Nast Collection.